Community cookbook

CITRUS HONEY SEARED CHICKEN

Serves 4

Ready in 35 minutes

Ingredients

Wedges

■ 800g potatoes, cut into wedges ■ 10g sesame seeds

■ 1 drizzle of oil

Salad

■ 1 twin-pack baby bok choy, thinly sliced ■ 2 carrots, grated

■ lemon, juiced

■ 100g baby spinach

■ 3 Tbsp mayonnaise

■ 2 tsp dijon mustard

Chicken

■ 600g chicken breasts, sliced 1cm ■ 2 garlic cloves, minced

■ 1 lemon, zested

■ 1 Tbsp honey

■ 1 tsp soy sauce

■ tsp sweet paprika

■ tsp garlic powder

■ tsp chives

■ 1 tsp lemon pepper

■ tsp onion powder

■ tsp salt

■ 1 drizzle of oil

Method

Preheat oven to 220C (or 200C fan bake).

Prep and cook wedges: Cut potatoes into wedges and toss with sesame seeds on one to two lined oven trays with oil. Season with salt and pepper and roast for 25-30

minutes, until golden and tender.

Prep salad: Thinly slice bok choy, grate carrots, and zest and juice lemon (reserve zest for chicken). Add all salad ingredients to a large bowl. Toss to combine and season to taste with salt and pepper.

Prep chicken: Pat chicken dry and cut into 1-2cm strips. Mince garlic and add to a large bowl with remaining chicken ingredients (except oil) and toss to coat.

Cook chicken: Heat oil in a large frypan on medium-high heat and cook chicken for about 6 minutes, stirring, until browned and cooked through.

Serve: Chicken and wedges with salad on the side.